<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="42660" val="183697">香菇扒菜心</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">小花菇</label></span><span class='right'>200G</span>
					</td><td>						<span><label   class="fcbm inblok">白菜</a></label></span><span class='right'>200G</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白糖</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">蚝油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水淀粉</label></span><span class='right'>适量</span>
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					<h2>香菇扒菜心的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/7/3/yuan_6771b937adfd8093b6fda20a4b227703.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 小花菇冲净表面的灰尘后用温水泡发，白菜对半剖开，洗净备用。蒜切末</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/3/e/c/yuan_3ebb1e7787e694ce3c173f54b7752fbc.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 烧一锅开水，加盐和几滴油，放入白菜焯水至断生</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/8/7/yuan_681f762dce791b82beeddf3cb26d5737.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 焯好的白菜捞出沥干水份，摆盘</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/5/4/9/yuan_541cddd56eeda568a99ebf9d94996739.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 热锅上油，油热后下蒜末煸香，倒入泡好的小花菇翻炒</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/c/c/yuan_9cf2a85a7447f845e66aa9a0dd34c42c.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 调入盐，蚝油，白糖略炒后倒入泡香菇的水，焖3.4分钟，淋少许水淀粉后大火收汁</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/8/5/9/yuan_85ef7d81d509f086fd2e201fdbd04319.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 将焖好的香菇起锅码在菜心上，撒少许葱花即可</p>
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					<h2>小贴士</h2>
					<p>1.焯水的时候，在开水锅里加盐和几滴食用油，焯出来的蔬菜色泽会更脆绿好看。<br />2.在做这道菜时，香菇要提前泡发。泡发好的香菇冰箱冰藏可保存3天左右。<br />3.如果家有高汤，用高汤浸白菜，味道更鲜。</p>
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